In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned and cooked through, breaking it up into small pieces as it cooks. Use a slotted spoon to remove the sausage from the pot and set it aside.

Sauté the Aromatics: In the same pot, add the diced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.

Add the Italian seasoning and red pepper flakes to the pot, stirring to combine.

Pour in the crushed tomatoes and chicken broth, then bring the mixture to a simmer.

Add the broken lasagna noodles to the pot and simmer for 8-10 minutes, or until the noodles are cooked to your desired tenderness.

Prepare Cheese Mixture: While the noodles are cooking, mix together the ricotta cheese and grated Parmesan cheese in a small bowl.

Combine and Season: Once the noodles are cooked, return the cooked Italian sausage to the pot. Stir to combine.

Season the soup with salt and pepper to taste.

Serve the soup hot, with a dollop of the ricotta-Parmesan mixture on top of each bowl. Garnish with chopped fresh basil if desired.

In the same pot, add the diced onion and garlic and cook for 2-3 minutes until softened.

Add the Italian seasoning and red pepper flakes to the pot and stir to combine.

While the noodles are cooking, mix together the ricotta cheese and Parmesan cheese in a small bowl.

Once the noodles are cooked, add the cooked Italian sausage back to the pot.

Enjoy your flavorful and comforting Italian Lasagna Soup!

Add the crushed tomatoes and chicken broth to the pot and bring the mixture to a simmer.

Enjoy your delicious Italian Lasagna Soup!